Roasted Ratatouille

When we lived in Massachusetts, we had a large garden. At the end of the season we would have so much produce we just could not eat it all. It became a task just to keep up with it. I took to making Ratatouille with the eggplant, green peppers, and zucchini then putting it in freezer bags to have later in the year. Ratatouille actually seems to get better if you freeze it.

Ratatouille is classically made on the stove top, but I prefer this roasting method; it adds some interesting caramelization notes to the end result and it doesn’t make a mess on  the top of the stove when it spatters all over. Try to make it a day ahead if possible. It definitely improves if allowed to age a bit.

Once made, it is very versatile. Poach eggs in it. Serve it over pasta or polenta. Laura likes to make a Ratatouille Souffle by adding cheese and eggs and baking it. It even tastes good cold right out of the fridge.


Author: Jim Kirkley

Much easier than making it on top of the stove.

Serves: 4

Roasted Ratatouille


1 each, eggplant – cubed – 1/2 inch
1 head, garlic – broken into cloves
1 large, onion – chopped coarsely
4 medium, zucchini – cubed – 1/2 inch
1 green pepper – seeded and cubed – 1/2 inch
4 tablespoons, parsley – chopped
2 cans, diced tomato
12 sprigs, fresh thyme
1 teaspoon, dry oregano
2 teaspoons, sugar
extra virgin olive oil
kosher salt
fresh ground black pepper


  1. Preheat oven to 425.
  2. In a large roasting pan add eggplant, onion and garlic. Drizzle with extra virgin olive oil to lightly coat.
  3. Toss. Season liberally with kosher salt and black pepper, add thyme.
  4. Place in oven for 20 minutes. Toss occasionally.
  5. Add zucchini and green pepper and roast for 10 minutes.
  6. Add canned tomatoes with liquid and sugar and a bit more salt. Add oregano and mix. Reduce heat to 375 degrees.
  7. Let roast for 15 – 20 more minutes continuing to toss occasionally. When liquid is mostly gone it is ready to serve. Add parsley and toss.


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